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Baked Tofu & Grilled Asparagus Smothered in Hollandaise Sauce


Hollandaise Sauce

  • 1 1/2 cups Earth Balance Butter
  • 2 tbsp Flour or Arrowroot Powder (if GF)
  • 2 cups Oat Milk or Oat Cream
  • 1 tbsp White Wine
  • 2 tsp Mustard
  • 1 1/2 tsp Lemon Juice
  • 2 tbsp Nutritional Yeast
  • Tiny pinch Turmeric for Color
  • Pinch Black salt for "eggy" flaor
  • Pepper to taste


  • 1 pckg Asparagus
  • 1 tbsp Olive Oil
  • 1 Lemon


  • 3 tbsp Balsamic Vinegar
  • 1 tsp Minced Garlic
  • 2 tbsp Sesame Oil
  • 1/4 cup Cilantro


  • Slowly melt the butter in a saucepan, whisk in flour or arrowroot and simmer for a few minutes. Then pour in the oat milk or cream and the rest of the  ingredients. Let it simmer for a few minutes until thick!
  • Asparagus: Cut ends off asparagus, cover with olive oil and lemon shavings, squeeze juice on top. Add fresh garlic, salt and pepper and put on grill for 6-8 minutes over medium heat.
  • Tofu: Marinate with balsamic, minced garlic, sesame oil and cilantro. Grill to your liking then place tofu on bed of asparagus and smother with hollandaise sauce1 Viola!
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